Recepies from Germany

Obazda on bread - as FingerfoodObazda is at home in every beer garden. It is eaten spread on bread or with a pretzel. It is a kind of spreadable cheese preparation with a colour of light, shading to reddish according to the amount of paprika used. The flavour is mild to spicy, depending on the amount of onions.

Ingredients500g ripe Camembert40g soft butter200g cream cheese80g finely chopped onionsSalt, pepperPaprika, caraway

Mash the Camembert with a fork and add the butter, cream cheese and onions. Season with salt, pepper, paprika and caraway to taste.

Serve preferably on little sliced rye bread or wholemeal bread. You can put some little brezels on it as decoration.

Cheese - "Spaetzle"


Ingredients 450 g flour
6 eggs
Salt
200 g cheese, grated (Emmentaler cheese)black pepper
1/8 l cream
2 onions cut in rings
80 g butter
4 tablespoon chives

Preheat the oven on 180 celsius.
Start with combining flour, eggs and a good-sized pinch of salt. Blend well and add water if necessary, spoon by spoon. The dough should not be runny, but soft enough to gradually follow gravitation. Then set aside and let the dough rest for 20 to 30 minutes.

Meanwhile heat the butter in a frying pan over low to medium heat, add onions, and let them slowly gain a golden brown colour.

Bring a large pot of water briefly to a boil and add a pinch of sal. You can either cut and shape the spaetzle by hand. You may also use a potato ricer, colander, or a cheese grater, which makes things easier. Cook the spaetzle for about 2-3 minutes until they float back to the surface, then remove them.

Put some butter in an ovenform. Put a layer of spätzle into the form and cover with a third of the cheese, grind some pepper over it, add a third of the broth. Continue untill all three layers are done. The top layer should be covered in cheese. Spill the cream over it. Bake the spätzle untill the cheese is completely molten.

Chop the chives. Take out the spätzle, top the spätzle with the onions (including the butter) and sprinkle with chives.

Ofenschlupfer - swabian bread pudding

Best enjoyed warm: The Ofenschlupfer (sweet bread pudding) is an enjoyable dessert with a long tradition. The sweet Swabian treat melts on your tongue. Especially scrumptious when served with warm vanilla sauce.

Ingredients

6 dowdy rolls

1/4 l milk

6 sourly apples

250 g sugar

cinnamon

5 eggs

1/2 l cream

50 g butter

Preheat the oven on 160 celsius.

Grease an oven dish well with 20 g of butter. Cut the rolls into slices. Peel apples and cut them into slices.

Place one layer of bread slices on the bottom of an oven dish, then continue with one layer of apples, add a little bit of cinnamon and distribute evenly, repeat until all ingredients are used up. Mix eggs with milk, cream and sugar and pour over ingredients. Put the rest of the butter on it.

Bake the bread pudding for one hour at 200 to 225 degrees Celsius (gas, level 3-4) on the lower oven rack until the surface is a golden brown. The Ofenschlupfer is served warm, with hot vanilla sauce. Leftovers may also be served cold with ice cream.

Minimaultaschen mit Kartoffelscheibe
ingredients:	What to do:	What you need:
Minimaultaschen	Put the „Maultaschen“ into the saucepan with hot water and steam them for 7-8 minutes. Turn the cooker down to medium temperature.	Saucepan with hot water
Potatoes	Peel the potatoes and cut them into 1,5 cm thick slices.	Small knife for peeling Small chopping board knife
Saucepan with „Maultaschen“	Poor the Maultaschen into a colander. Leave them to cool.	colander.
„Maultaschen“ Potato slices	Skewer the potato slices and the „Maultaschen“ in turns onto a toothpick.	toothpick
Hackküchle mit Gürkchen oder Tomate
ingredients:	What to do:	What you need:
50 g toast bread	Soak the bread in water.	bowl water
An onion	Cut the onion into small cubes. Put the cubes into a bowl.	Small chopping board knife bowl
	Squeeze the water out of the bread and put it into the bowl with the onions.	colander
200g beef mince 1 tbsp mustard 1 egg salt pepper	Add the mince, the mustard, the egg, some salt and pepper.	tablespoon
	Mix the ingredients thoroughly!
	Take some of the mince with a tablespoon and shape them into little flat meatballs.	tablespoon
margarine	Heat a frying pan and melt some margarine in it.	Frying pan knife
	Turn the cooker down to a medium temperature.
	Put the meatballs into the frying pan.	spatula
	Each side has to fry about 3-5 min, until they’re golden brown.
	Lay the meatballs onto kitchen paper and let them drip off.	Plate with kitchen paper
Frikadellen Small gherkin Small tomatoes	Skewer a gherkin or a tomato and a meatball onto a toothpick.	toothpick
Käsespießchen
ingredients:	What to do:	What you need:
cheese	Cut the cheese into bite-size cubes.	Small chopping board knife
biscuit grapes small tomatoes small gherkins sausage	Skewer different things onto your toothpick. Example: One grape One diced cheese One piece of sausage One biscuit Cheese and biscuit have to be on every skewer!	toothpick

Miniwürstchen im Schlafrock
ingredients:	What to do:	What you need:
	Heat the oven.	180° fan oven
2 tbsp butter	Melt the butter in a saucepan by low temperature.	Saucepan
4 tbsp tomato puree 1 tbsp herbs	Mix the butter, the herbs and the tomato puree together.	Stirring spoon
2 puff pastry	Unroll the puff pastry and cut it lengthways in half.	knife
	Spread the puff pastry with the tomato puree mix.	spoon
8 sausages	Put one sausage and some cheese onto the puff pastry. Cut the puff pastry after every sausage off.	knife
	Roll the sausage in the puff pastry.
2 eggs	Separate the egg white from the egg yolk. Place the egg white aside.	2 small bowls
Egg yolk	Brush the puff pastry with some egg yolk.	Pastry brush
	Cut the filled puff pastry into roughly 3 cm thick pieces.	knife
	Lay the pieces onto a baking tray with baking paper.	baking tray baking paper
	Bake for around 15 minutes.
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